Agarobiose-containing composition

ABSTRACT

A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.

REFERENCE TO RELATED APPLICATIONS

The present invention is a division of application Ser. No. 09/979,003,filed Nov. 14, 2001, now allowed, which is the national stage under 35U.S.C. §371 of international application PCT/JP00/02921, filed May 8,2000, which designated the United States, and which application was notpublished in English language.

TECHNICAL FIELD

The present invention relates to a saccharide composition derived fromalgae which is useful as an active ingredient of a pharmaceuticalcomposition, or a functional food or drink, a method for producing thecomposition, and a food, drink or seasoning containing the compositionand having excellent effects of abirritating a stimulative taste andenhancing amplitude of a sweet taste. The present invention also relatesto a drink having a novel taste and an additive which is useful for theproduction of a food or a drink having an improved taste.

BACKGROUND ART

Agarobiose and saccharides containing agarobiose are obtained byhydrolyzing agarose, agaropectin or the like, which are polysaccharidescontained in seaweed or red algae. Conventionally, no attempt has beenmade to intentionally use agarobiose or saccharides containingagarobiose for foods, drinks or seasonings.

OBJECTS OF INVENTION

The main object of the present invention is to provide a material thatcontains agarobiose and a method for producing the material, and toprovide a tasty food, drink and seasoning having effects ofabirritating, i.e. reducing the irritability of, a stimulative taste,and also enhancing amplitude of a sweet taste utilizing the material.

SUMMARY OF INVENTION

The present invention is outlined as follows. The first aspect of thepresent invention relates to agarobiose and/or an agarobiose-containingcomposition produced by a process comprising decomposing anagarobiose-containing material using a solid acid.

In an exemplary embodiment of the first aspect, there is providedagarobiose and/or an agarobiose-containing composition, wherein thesolid acid is a substance that has a functional group that results in acation, and is capable of hydrolyzing in a solid form in a reactionmixture.

The agarobiose-containing composition is not specifically limited aslong as it contains agarobiose. For example, it contains 0.5 to 90%(w/w) of agarobiose and 10 to 99.5% (w/w) of agarooligosaccharide(s)other than agarobiose. Based only on the agarooligosaccharide content,it contains 5 to 60% (w/w) of agarobiose and 40 to 95% (w/w) ofagarooligosaccharide(s) other than agarobiose in view of balance betweenagarobiose and oligosaccharide(s) in a composition.

The second aspect of the present invention relates to a method forproducing agarobiose and/or an agarobiose-containing composition, themethod comprising decomposing an agarobiose-containing material using asolid acid.

The third aspect of the present invention relates to a food, drink orseasoning which contains agarobiose and/or an agarobiose-containingcomposition.

In one embodiment of the third aspect, there is provided a food, drinkor seasoning which contains agarobiose and/or an agarobiose-containingcomposition and in which the stimulative taste is abirritated and/or theamplitude of the sweet taste is enhanced.

In an exemplary embodiment of the third aspect, there is provided afood, drink or seasoning which contains agarobiose and/or anagarobiose-containing composition at a concentration of 0.01 to 90%(w/w).

In an exemplary embodiment of the third aspect, there is provided adrink containing a liquid agar.

The fourth aspect of the present invention relates to a drink containinga liquid agar and having improved fluidity, wherein the liquid agar isproduced by a process comprising dissolving a raw material agar andchanging the temperature of the resulting solution across thesolidifying point temperature of the agar while forcibly stirring.

In an exemplary embodiment of the fourth aspect, there is provided adrink containing a liquid agar and having improved fluidity, which hasthick texture and leaves little aftertaste.

In an exemplary embodiment of the fourth aspect, there is provided adrink containing a liquid agar, which has viscosity of 5 to 300 cps.

The fifth aspect of the present invention relates to a method forproducing a drink containing a liquid agar and having improved fluidity,the method comprising dissolving a raw material agar and changing thetemperature of the resulting solution across the solidifying pointtemperature of the agar while forcibly stirring to obtain a liquid agar.

The sixth aspect of the present invention relates to a formulation forabirritating a stimulative taste or enhancing amplitude of a sweettaste, which contains agarobiose and/or an agarobiose-containingcomposition.

The seventh aspect of the present invention relates to a method forabirritating a stimulative taste or enhancing amplitude of a sweettaste, the method comprising adding agarobiose and/or anagarobiose-containing composition.

DETAILED DESCRIPTION OF THE INVENTION

Hereinafter, the present invention will be explained in detail. As usedherein, % means % (w/w) unless otherwise indicated.

The agarobiose-containing composition of the first aspect of the presentinvention is obtained by a process comprising decomposing anagarobiose-containing material using a solid acid, and contains at leastagarobiose as a constituent. Although it is not intended to limit thepresent invention, constituents contained in the composition areexemplified by agarooligosaccharides each having a structure in whichagarobiose units are repeated such as agarotetraose, agarohexaose andagarooctaose.

The agarobiose-containing material of the present invention is notspecifically limited as long as it generates agarooligosaccharides suchas agarobiose upon acid decomposition. Examples thereof includepolysaccharides having agarobiose units in their molecules such asviscous polysaccharides from red algae such as agarose, agaropectin,funoran, porphyran, carrageenan, furcellaran and hypnean[Kyoritsu-shuppan Inc., “Tatouseikagaku 1—Kagakuhen— (Biochemistry ofPolysaccharides 1—Chemistry—), pp. 314 (1969)].

The agarobiose-containing materials also include materials that containthese polysaccharides. For example, red algae belonging to Gelidiaceaesuch as Gelidium amansii, Gelidium japonicum, Gelidium pacificum,Gelidium subcostatum, Pterocladia tenuis and Acanthopeltis japonica, redalgae belonging to Gracilariaceae such as Gracilaria verrucosa andGracilaria gigas, red algae belonging to Ceramiaceae such as Ceramiumkondoi and Campylaephora hypnaeoides, as well as other red algae areused as raw materials for agarose and agaropectin. Usually, severalkinds of algae are used in combination as the raw materials. Usually,algae dried in the sun are used as the raw materials. Both of freshalgae and dried algae can be used in the present invention. Algae thatare bleached while spraying water during the drying, so-called bleachedraw algae, can also be used.

“Gelidium jelly” is obtained by extracting raw material algae with hotwater and then cooling the extract. Agar is obtained by removing waterfrom the gelidium jelly by freeze-dehydration or compression-dehydrationand drying it. Agar in various forms including bar, belt, board, threadand powder can be used regardless of the source algae. Agar normallycontains about 70% of agarose and about 30% of agaropectin. The agar canbe further purified to prepare agarose with high purity. Purifiedagarose with low purity or high purity having various agarose contentscan be used.

The agarobiose-containing materials include the above-mentioned rawmaterial algae for agar, gelidium jelly, agar, purified agarose,purified agaropectin and intermediate products or by-products that areobtained during the production of these substances.

Carrageenan is a polysaccharide that is contained in red algae belongingto Gigartinaceae, Solieriaceae, Hypneaceae and the like. κ-Carrageenan,λ-carrageenan and η-carrageenan are known.

The solid acid used for acid decomposition of an agarobiose-containingmaterial is a substance that has a functional group that results in acation, and is capable of hydrolyzing in a solid form in a reactionmixture. Examples thereof include natural minerals (acid clay, clarite,bentonite, kaolin, fuller's earth, montmorillonite, Florisil andzeolite), solidified acids (silica gel sulfate, silica gel phosphate,silica gel malonate, alumina, phosphoric acid/quartz sand (solidphosphoric acid) and calcined diatomaceous earth), cation exchangeresins, and mixtures thereof. Solidified acids and cation exchangeresins are preferable in view of operation. Cation exchange resins aresuitable in view of efficiency of action in a mixture containing water.

The solid acid used for acid decomposition of an agarobiose-containingmaterial is not specifically limited. For example, it is preferable touse a solid acid (e.g., a cation exchange resin, a cation exchange fiberor a cation exchange membrane) which acts in a solid phase. Examples ofthe resins include strong cation exchange resins Amberlite IR-120B,IR-118, IR-122 and IR-124, as well as Diaion SK102, SK104, SK106, SK110,SK112, SK116 and SK1B.

The reaction conditions for decomposition using a solid acid are notspecifically limited. For example, the reaction temperature is 10 to120° C., preferably 50 to 100° C. in view of operation and 80 to 100° C.in view of efficiency. The reaction time is 30 minutes to 12 hours,preferably 1 to 6 hours. Although it is not intended to limit thepresent invention, the amount of a solid acid is, for example, 0.1 to50%, preferably 0.1 to 30%. The concentration of anagarobiose-containing material as a substrate is 0.5 to 90%, preferably1 to 85%. The reaction may be conducted by a batch method.Alternatively, it may be a continuous reaction. Specifically, thereaction can be conducted by passing a solution containing anagarobiose-containing material through a resin column.

The solid acid and the concentration thereof, and the temperature andtime of the reaction may be suitable selected. Such selection depends onthe following: the agarobiose-containing material used such as agaroseor carrageenan; the yield of the agarobiose-containing composition ofinterest; and the degree of polymerization of agarobiose units in theagarooligosaccharide of interest. In general, the decomposition reactionusing a strong cation exchange resin is more efficient than that using aweak cation exchange resin. Furthermore, the acid decomposition reactionproceeds more rapidly by using a more amount of a solid acid relative tothe amount of the agarobiose-containing material, and selecting a higherreaction temperature.

A solution of the agarobiose-containing composition of the presentinvention is obtained by converting a Na-type commercially availablestrong cation exchange resin into a H-type one as a solid acid using 1Nhydrochloric acid and placing 1 part by weight of the converted resin in89 parts by weight of deionized water, suspending 10 parts by weight ofagar in the resulting mixture, and heating the suspension at 95° C. for180 minutes. Such a solution does not gelate any longer even if thesolution is cooled to its solidifying point. When the saccharidescontained in the solution are analyzed with gel filtration HPLC, normalphase HPLC and the like, saccharides with high molecular weight arescarcely observed and most of the saccharides are found to be decomposedto soluble agarooligosaccharides composed of 10 or less sugars.

The agarobiose-containing composition obtained as described above is notspecifically limited as long as it contains agarobiose. Anagarobiose-containing composition as a material for a food, drink orseasoning preferably contains 0.5 to 90% of agarobiose and 10 to 99.5%of agarooligosaccharide(s) other than agarobiose, preferably 1 to 70% ofagarobiose and 30 to 99% of agarooligosaccharide(s) other thanagarobiose, 5 to 60% of agarobiose and 40 to 95% ofagarooligosaccharide(s) other than agarobiose in view of balance betweenagarobiose and oligosaccharide(s) in a composition.

Agarobiose can be purified from the agarobiose-containing compositionusing gel filtration, molecular weight fractionation or the like.

Advantages of the method for producing an agarobiose-containingcomposition of the present invention in which a solid acid is used overthe conventional acid decomposition in which a liquid acid is used areas follows: (1) the solid acid is readily separated and removed from thereaction product, and the acid does not remain in the product; (2) thereaction vessel is not corroded; (3) the amount of a reaction by-productis little because the reaction does not proceed too much and, therefore,the quality and yield are improved; (4) the substrate concentration isreadily increased because the acid concentration is not high; and (5)the cost may be reduced because the solid acid can be regenerated andreused. In other words, the solid acid used in the present inventionprovides above-mentioned advantages.

The agarobiose-containing composition of the present invention isexemplified by the agarobiose-containing composition as described inExample 1 which contains 44% of agarobiose and 43% ofagarooligosaccharides including agarotetraose and agarohexaose(hereinafter referred to as Agabiose) or the agarobiose-containingcomposition as described in Example 2 which contains 16% of agarobioseand 70% of agarooligosaccharides (hereinafter referred to as Agaoligo).Such agarobiose-containing compositions can be used as activeingredients for foods, drinks or seasonings depending on the objects.

The agarobiose-containing composition is at a low concentration, has areduced sweet taste, and is odorless. An aqueous solution of thecomposition is almost colorless and transparent. Thus, it can be appliedto various foods, drinks or seasonings.

The food, drink or seasoning of the third aspect of the presentinvention contains agarobiose and/or an agarobiose-containingcomposition. It is a food, drink or seasoning which contains, which isproduced by diluting, and/or which is produced by adding theretoagarobiose and/or an agarobiose-containing composition.

The amount of agarobiose and/or an agarobiose-containing compositioncontained in the food, drink or seasoning of the third aspect is notspecifically limited. An exemplary food, drink or seasoning containsagarobiose and/or an agarobiose-containing composition at aconcentration ranging from 0.01% (w/w) to 90% (w/w).

The agarobiose-containing composition of the first aspect may be used asan agarobiose-containing composition. A product obtained by decomposingan agarobiose-containing material using a liquid acid such as an organicacid or an inorganic acid, or by enzymatically digesting the materialmay be also used as an agarobiose-containing composition. Furthermore,agarobiose purified from such an acid decomposition product or anenzymatic digestion product using gel filtration, a molecular weightfractionating membrane, ion exchange resins or the like can be used.

The foods, drinks or seasonings of the present invention are notspecifically limited as long as they contain agarobiose and/or anagarobiose-containing composition and examples thereof include thefollowing: products of processed cereal (e.g., wheat flour product,starch product, premixed product, noodle, macaroni, bread, bean jam,buckwheat noodle, wheat-gluten bread, rice noodle, gelatin noodle andpacked rice cake), products of processed fat and oil (e.g., plastic fatand oil, tempura oil, salad oil, mayonnaise and dressing), products ofprocessed soybeans (e.g., tofu, miso and fermented soybean), products ofprocessed meat (e.g., ham, bacon, pressed ham and sausage), processedmarine products (e.g., frozen ground fish, boiled fish paste, tubularroll of boiled fish paste, cake of ground fish, deep-fried patty of fishpaste, fish ball, sinew, fish meat ham or sausage, dried bonito, productof processed fish egg, canned marine product and fish boiled insweetened soy sauce), dairy products (e.g., raw milk, cream, yogurt,butter, cheese, condensed milk, powdered milk and ice cream), productsof processed vegetables and fruits (e.g., paste, jam, pickle, fruitjuice, vegetable drink and mixed drink), confectioneries (e.g.,chocolate, biscuit, sweet bun, cake, rice-cake sweet, rice sweet andcandy), alcoholic drinks (e.g., sake, Chinese liquor, wine, whisky,shochu, vodka, brandy, gin, rum, beer, soft alcoholic drink, fruitliquor and liqueur), luxury drinks (e.g., green tea, tea, oolong tea,coffee, soft drink and lactic acid drink), seasonings (e.g., soy sauce,sauce, vinegar, sweet sake and dressing-type seasoning), canned, bottledor bagged foods (e.g., various cooked foods such as rice topped withcooked beef and vegetables, rice boiled together with meat andvegetables in a small pot, steamed rice with red beans, and curry),semi-dried or condensed foods (e.g., liver paste, other spreads, soupfor buckwheat noodle or udon and condensed soup), dried foods (e.g.,instant noodle, instant curry, instant coffee, powdered juice, powderedsoup, instant miso soup, cooked food, cooked drink and cooked soup),frozen foods (e.g., sukiyaki, chawan-mushi, grilled eel, hamburgersteak, shao-mai, dumpling stuffed with minced pork, various stick-shapedfoods and fruit cocktail), solid or liquid foods (e.g., soup), processedagricultural or forest products (e.g., spice), processed livestockproducts, processed marine products and the like.

The process for producing the food, drink or seasoning of the presentinvention is not limited to a specific one. Any processes includingcooking, processing and other generally employed processes for producinga food, drink or seasoning can be used as long as the resultant food,drink or seasoning contains agarobiose and/or an agarobiose-containingcomposition.

Aagarobiose and/or the agarobiose-containing composition may be addedbefore, during or after the cooking or processing. Agarobiose and/or theagarobiose-containing composition may be diluted by adding thereto acooked or processed product, or a material for the cooked or processedproduct. Agarobiose and/or the agarobiose-containing composition may beadded during any one of steps of production of foods, drinks orseasonings. Agarobiose and/or the agarobiose-containing composition maybe diluted by adding thereto a food, drink or seasoning, or a materialtherefor, to include it into the food, drink or seasoning. Agarobioseand/or the agarobiose-containing composition may be added once orseveral times. Then, a novel food, drink or seasoning can beconveniently produced. Such a food, drink or seasoning contains aneffective amount of agarobiose and/or the agarobiose-containingcomposition and has an activity of abirritating the stimulative taste orenhancing the amplitude of the sweet taste. Regardless of the productionsteps selected, a food, drink or seasoning which contains, which isproduced by adding thereto, and/or which is produced by dilutingagarobiose and/or the agarobiose-containing composition, or such a food,drink or seasoning which contains an effective amount of agarobioseand/or the agarobiose-containing composition and has an activity ofabirritating the stimulative taste or enhancing the amplitude of thesweet taste is defined as the food, drink or seasoning of the presentinvention.

The agarobiose-containing composition to be used for this purpose isexemplified by the Agabiose or the Agaoligo as described above, or aproduct obtained by decomposing an agarobiose-containing material usingcitric acid as described in Example 3 (hereinafter simply referred to asa citric acid decomposition product).

EXAMINATIONAL EXAMPLE

The amount of an agarobiose-containing composition to be added wasexamined using model drinks.

Examinational Example 1

An acetic acid solution, a sodium chloride solution, a capsaicinsolution and a sucrose solution were prepared by dissolving commerciallyavailable acetic acid (3 (w/v)%), sodium chloride (3% (w/v)), capsaicinfor a pungent taste (0.01% (w/v)) or sucrose (5% (w/v)) in 0.01 Mlactate buffer (pH 3.8) in order to conduct model tests for drinks.Acetic acid solutions, sodium chloride solutions, capsaicin solutionsand sucrose solutions each containing an agarobiose-containingcomposition were prepared by adding Agabiose or Agaoligo prepared fromagar to the respective solutions. The Agabiose contained 2.3% water,9.8% galactose, 44.1% agarobiose, and 43.4% saccharides from thedecomposed agar including agarotetraose and agarohexaose (pH 5.2). TheAgaoligo contained 2.3% water, 9.5% galactose, 16.2% agarobiose, and70.3% saccharides from the decomposed agar including agarotetraose andagarohexaose (pH 5.1). Sensory evaluation for an acid, salty, pungent orsweet taste was conducted using the thus obtained solutions. The panelconsisted of 20 members. Four grades were used for the evaluation (thedegrees of abirritating of the stimulative taste of the acetic acidsolution, the sodium chloride solution or the capsaicin solution wereexpressed as follows: +++: remarkable abirritating, ++: sufficientabirritating, +: slight abirritating, and −: no abirritating; the degreeof enhancement of amplitude of the sweet taste of the sucrose solutionwas expressed as follows: +++: remarkable enhancement, ++: sufficientenhancement, +: slight enhancement, and −: no enhancement). The meanvalues of the results are shown in Table 1.

As used herein, a degree of abirritating of a stimulative taste refersto effectiveness in abirritating the direct stimulus of an acid, saltyor pungent taste to a tongue, and sensation of a mild stimulus as aresult of elimination of, to use common expression, “sukado” (sharpnessof an acid taste) or “shiokado” (sharpness of a salty taste), or totalharmonization of a bitter taste or a pungent taste. Furthermore, adegree of enhancement of amplitude of a sweet taste is described asfollows. The degree or quality of the sweet taste of each of, forexample, saccharides, sugar and glucose as an individual component isconstant and the sweet taste is simple. However, if they are combinedwith agarobiose and/or an agarobiose-containing composition, a varyingsweet taste is generated as a result of heterogenous degree or qualityof the sweet taste, and sensory amplitude which is not generated usingan individual saccharide is recognized. TABLE 1 Sensory evaluation ofmodel drinks Amount of agarobiose- Degree of Degree of containingcomposition abirritating of enhancement of added (% w/v) stimulativetaste amplitude Agarobiose- Acetic Sodium of sweet taste containing acidchloride Capsaicin Sucrose Total composition (%) Agarobiose (%) solutionsolution solution solution evalu- I, II I II Acid taste Salty tastePungent taste Sweet taste ation 0 0 0 − − − − − − − − − − 0.01 0.0040.0016 − − − − − − − − − − 0.1 0.044 0.016 + + + + + + + + + + 0.5 0.220.081 ++ + ++ + ++ + ++ + ++ ++ 1 0.44 0.162 +++ ++ +++ ++ +++ ++ +++ +++++ +++ 5 2.21 0.81 +++ +++ +++ +++ +++ +++ +++ +++ +++ +++ 10 4.41 1.62+++ +++ +++ +++ +++ +++ +++ +++ +++ +++ 30 13.23 4.86 +++ +++ +++ ++++++ +++ +++ +++ +++ +++ 50 22.1 8.10 +++ +++ +++ +++ +++ +++ +++ +++ ++++++ 70 30.90 11.34 +++ +++ +++ +++ +++ +++ +++ +++ +++ +++ 90 39.7014.58 +++ +++ +++ +++ +++ +++ +++ +++ +++ +++In Table 1, I means the Agabiose and II means the Agaoligo.

As shown in Table 1, the abirritating of stimulative taste of the acidtaste, the salty taste or the pungent taste was observed in the sensoryevaluation using the agarobiose-containing composition added at aconcentration more than 0.01%. The stimulative taste was abirritated ata concentration of 0.1%, and sufficiently abirritated at a concentrationmore than 0.1%. The stimulative taste was remarkably abirritated usingthe composition at a concentration of 1% or more. Similarly, theenhancement of amplitude of sweet taste was observed using theagarobiose-containing composition added at a concentration more than0.01%. The amplitude was remarkably enhanced using the composition at aconcentration of 1% or more.

The activity of abirritating a stimulative taste or enhancing amplitudeof a sweet taste tends to be increased to some extent when the contentof agarobiose is increased. When a solution containing the acetic acidsolution (3% (w/v)), the sodium chloride solution (3% (w/v)), thecapsaicin solution (0.01% (w/v)) and the sucrose solution (5% (w/v))each containing an agarobiose-containing composition were used, similarresults as those for solutions each containing agarobiose alone wereobtained.

The content of agarobiose and/or the agarobiose-containing compositionof the present invention in a food, drink or seasoning is notspecifically limited, and can be suitably selected based on the sensorytaste. Agarooligosaccharides can be quantitatively measured, forexample, by using high performance liquid chromatography equipped withtwo TOSOH TSK-GEL ALPHA-2500 columns connected in series, eluting withH₂O as a solvent at a flow rate of 0.3 ml/minute at a temperature of 60°C., and detecting based on refractive index (RI). The amount to be addedas the content of agarobiose in 100 parts of a food, drink or seasoningis 0.01 part or more, preferably 0.01 to 90 parts in view of the tasteas a food, drink or seasoning, or abirritating of a stimulative taste oramplitude of a sweet taste, more preferably 0.01 to 50 parts in view ofcost, as measured by this method. Alternatively, if agarobiose ismeasured by allowing β-galactosidase to act on agarobiose using F-kitLactose/Galactose (Boehringer-Mannheim), the amount to be added as thecontent of agarobiose is 0.02 part or more, preferably 0.02 to 40 parts,more preferably 0.02 to 22 parts. As used herein, parts mean parts byweight.

The food, drink or seasoning of the present invention may be in any formincluding a form that enables oral intake such as tablet, granule,capsule, gel or sol as long as it contains agarobiose and/or theagarobiose-containing composition of the present invention. The drink ofthe present invention is exemplified by a drink containing a liquidagar.

The food, drink or seasoning of the present invention containsagarobiose and/or an agarobiose-containing composition which hasactivities of abirritating a stimulative taste and enhancing amplitudeof a sweet taste. Thus, it is a food, drink or seasoning in which thestimulative taste is abirritated and/or the amplitude of the sweet tasteis enhanced.

According to the present invention, agarobiose and/or anagarobiose-containing composition may be mixed with a saccharide fromanother source and used as a material for a food, drink or seasoning.For example, it may be mixed with a decomposition product derived from apolysaccharide such as starch or the like.

The present invention provides a formulation for abirritating astimulative taste or enhancing amplitude of a sweet taste which containsagarobiose and/or an agarobiose-containing composition as an activeingredient. The formulation can be formulated according to a knownmethod for producing a food additive. The formulation is useful as afood additive for the production of a food, drink or seasoning having animproved taste.

Furthermore, the present invention provides a method for abirritating astimulative taste or enhancing amplitude of a sweet taste, in whichagarobiose and/or an agarobiose-containing composition is used as anactive ingredient. The method is useful for the production of a food,drink or seasoning having an improved taste.

The food, drink or seasoning containing agarobiose and/or anagarobiose-containing composition provided by the present invention hasexcellent effects of preventing arthritis and rheumatism based on theactivities of preventing arthritis and rheumatism of agarobiose and/oragarooligosaccharides contained therein.

Since agarobiose and agarooligosaccharides have activities of inhibitingnitrogen monoxide production, they prevent diseases caused byoverproduction of nitrogen monoxide in a body due to stimuli such asstress and ultraviolet rays which results in destruction of surroundingcells. Such diseases include chronic renal insufficiency, ulcerativecolitis, arthritis, rheumatism, Alzheimer's disease, cataract, glaucoma,cancer and diseases due to vascularization. Thus, the food, drink orseasoning containing agarobiose and/or an agarobiose-containingcomposition provided by the present invention has effects of preventingor treating diseases such as chronic renal insufficiency, ulcerativecolitis, arthritis, rheumatism, Alzheimer's disease, cataract, glaucoma,cancer and diseases due to vascularization.

Agarobiose and agarooligosaccharides exhibit excellent anti-inflammatoryactivities by specifically inhibiting the production of PGE2 whichcauses pain and fever. Thus, the food, drink and seasoning of thepresent invention has an excellent antarthritic effect.

Furthermore, agarobiose and agarooligosaccharides inhibit rapidabsorption of glucose through digestive tracts by inhibiting an enzymethat converts saccharides in foods into glucose. Thus, the food, drinkor seasoning of the present invention has a weight reducing effect andan effect on arthritis due to obesity.

Excessive nitrogen monoxide which threatens one's health is normalizedby daily intake of the food, drink or seasoning of the presentinvention. Thus, the food, drink or seasoning of the present inventionis very useful for the maintenance of homeostasis in a living body.

The present invention provides a drink containing a liquid agar whichhas a novel taste and novel texture, as well as a method for producingthe drink.

Agar is a natural material which has been familiar to Japanese peoplesince old times. Sol-type foods prepared using agar are widely eaten,including sweets (e.g., sweet bean jelly (yokan); and soft sweet beanjelly (mizuyokan)) and foods (e.g., gelidium jelly (tokoroten); boiledbeans, agar-agar cubes and other delicacies with treacle poured on(mitsumame); and apricot-kernel tofu (annintofu)).

Healthiness is strongly required for foods in recent years. Then,attention has been drawn to a drink containing agar, a natural materialconsisting of polysaccharide dietary fibers, i.e., a drink containing asol-type liquid agar having fluidity. A food prepared by using alow-strength agar and a drink containing agar having fluidity as a drinkcontaining dietary fibers are disclosed in JP-A 6-38691. Recently, adrink containing a solated agar is out on the market. Since its thicktexture is preferred, the drink is widely drunk as a drinkable agar. Asan example of solid gel-type foods being made drinkable, a drinkableyogurt has become familiar. New types of foods are actively developed byconverting conventional gel-type foods into sol-type ones. Among these,a drinkable agar is one of sol-type drinks favorably accepted by themarket since it contains natural polysaccharides and, therefore, makesgood impression concerning healthiness.

In general, a raw material agar is dissolved by heating in a solutionwhen a gel product is prepared from the agar. The dissolutiontemperature of the raw material agar is higher than the gelatinizationtemperature of starch. The raw material agar is dissolved in water at75° C. or above, usually by heating at about 80 to 93° C. On the otherhand, the temperature of the heat-dissolved agar is lowered to 45° C. orbelow for solidification. The solidifying point temperature of agar isnormally 35 to 45° C. It is well known that when the temperature ofdissolved product is lowered across the solidifying point temperature,the heated fluid in a sol state is gelated and solidified.

Accordingly, a gel product of agar is prepared by pouring a agarheat-dissolved in a solution in a sol state into a mold, and allowingthe temperature to drop and pass across the solidifying pointtemperature to a temperature below the solidifying point forsolidification. On the other hand, if the agar is used to prepare adrinkable product containing a liquid agar having the fluidity of theagar, it is important to retain the good properties of agar inconventional gel products. Furthermore, texture as a sensory flowproperty is important, in particular, in view of applicability to adrink. As used herein, a sensory flow property refers to thick texture,little aftertaste, and a good feeling upon passage through one's throat.In addition, it is also important as a product that the sensory flowproperty remains unchanged over time and is stable. The fluidityincludes a physical flow property in addition to the above-mentionedsensory flow property. The physical flow property can be evaluated, forexample, by measuring it using a viscometer. As used herein, “havingimproved fluidity” means that a sensory and/or physical flow property issignificantly improved. Improvement includes a less reduction in aphysical property over time.

A drink containing a liquid agar has a property due to thepolysaccharides in the agar as its texture. Although the thick textureunique of agar is required for the drink, such texture may leaveaftertaste for a long time on the contrary. Thus, it is also requiredthat thick texture exerted upon intake rapidly disappears, i.e., thatlittle aftertaste is left. These two sensory flow properties mayconflict each other. Therefore, the way to have both properties becomesa problem to be solved. A good feeling upon passage through one's throatis also required. An improved drink containing a liquid agar is aproduct that meets with all of the three requirements. It isindustrially important to provide a product that retains the propertiesover time.

The present invention provides a novel and less viscous drink containinga liquid agar and having improved fluidity. The drink has thick texture,leaves little aftertaste, and confers a good feeling upon passagethrough one's throat. Such texture is retained over time. The presentinvention also provides a method for producing such a drink.

Specifically, the present invention provides a drink containing a liquidagar and having improved fluidity, wherein the liquid agar is obtainedby a production process comprising dissolving a raw material agar andchanging the temperature of the resulting solution across thesolidifying point temperature of the agar while forcibly stirring.

Furthermore, the present invention provides a method for producing adrink containing a liquid agar and having improved fluidity, the methodcomprising dissolving a raw material agar and changing the temperatureof the resulting solution across the solidifying point temperature ofthe agar while forcibly stirring to obtain a liquid agar.

Although it is not intended to limit the present invention, the presentinvention provides a drink containing a liquid agar that has thicktexture and leaves little aftertaste.

Furthermore, although it is not intended to limit the present invention,the solidifying point temperature in the present invention is preferably35 to 45° C., and the concentration of the raw material agar in thedrink containing a liquid agar is preferably 0.01 to 1.0% (w/v).

The present invention provides a drink containing a liquid agar andhaving improved fluidity, which provides novel texture.

The present inventors have found that a drink containing a liquid agarand having improved fluidity and a method for producing the drink can beprovided. Such a drink is obtained by a process comprising dissolvingagar and lowering the temperature of the resulting solution across thesolidifying point temperature of the agar while forcibly stirring. Thedrink has the following properties: its texture is remarkably improved;it has thick texture which is suitable as a drink; it leaves littleaftertaste; it confers a good feeling upon passage through one's throat;texture resulting from these sensory flow properties is retained overtime; and the decrease in viscosity is remarkably reduced. Thus, thepresent invention has been completed.

As used herein, a liquid agar means an agar that has fluidity at atemperature below its solidifying point.

The raw material agar used in the present invention is not specificallylimited as long as the agar is edible. The agar is exemplified by acommercially available agar in a form of powder, thread or bar. Thejelly strength of the agar is 10 to 900 g/cm². Although it is notintended to limit the present invention, use of agar having a low jellystrength is advantageous if the content of liquid agar in a drinkcontaining a liquid agar is to be increased for the following reasons.It is conveniently handled upon the preparation of a drink; the fluiditycan be retained even if the amount of agar used is increased; and,consequently, the drink can contain much agar. The jelly strength isdefined as the maximal weight (in gram) per cm² of the surface of a gelwithstood by the gel for 20 seconds. The gel is prepared by dissolvingagar at a concentration of 1.5% and allowing the resulting solution tostand at 20° C. for 15 hours for solidification (Y. Ito, Kanten notokusei to riyo (Property and utilization of agar), Shoku No Kagaku(Food Chemistry), 211(9):18-27 (1995)).

The concentration of a raw material agar used in an end product is 0.005to 1.5% (w/v), preferably 0.01 to 1.0% (w/v) in view of fluidity.Regarding the amount of agar to be used for a drink, an amount of agarhaving a high jelly strength less than agar having a low jelly strengthis used to achieve a predetermined viscosity because the viscosity isincreased as the jelly strength is increased.

The agar can be dissolved at a concentration higher than the finalconcentration because the concentration is to be adjusted to thepredetermined final concentration during the production process. Theagar concentration upon dissolution is equal to or higher than the finalconcentration, preferably up to 5-fold higher in view of operation. Theagar may be used alone or it may be used in combination with otheredible viscous materials. Examples of viscous materials that can be usedin combination include alginic acid, carrageenan, fucoidan and propyleneglycol ester derived from seaweed; guar gum, tara gum, locust bean gum,tamarind and psyllium seed gum derived from seeds; glucomannan derivedfrom rhizomes; gum arabic, tragacanth gum and karaya gum derived fromplant sap; pectin derived from fruits; xanthane gum, gellan gum, curdlanand pullulan produced by microorganisms; gelatin, whey protein, caseinand collagen which are proteins; carboxymethylcellulose, methylcelluloseand crystallite cellulose which are cellulose derivatives; as well asstarch and dextrin, or decomposition products therefrom. Thedecomposition method is not specifically limited as long as thedecomposition product has viscosity. The method is exemplified by aciddecomposition or enzymatic digestion. The degree of decomposition may beoptionally determined. The amount of a viscous polysaccharide (excludingagar) used in combination is 0.005 to 1% (w/v), preferably 0.01 to 0.5%(w/v) in view of one's taste. Whether the agar is used alone or incombination with a viscous material, the viscosity of the end product is5 to 300 cps, preferably 5 to 200 cps in view of one's taste, asmeasured using a B-type viscometer (BM type, Tokimec) at 30 rpm at 20°C.

The conditions used for dissolving a raw material agar in the presentinvention are not specifically limited. The solvent used may consist ofwater alone or it may contain substances that may be contained in adrink such as saccharides, organic acids, minerals and vitamins. The rawmaterial agar is added to such a solvent and dissolved. The temperaturefor dissolution is 75 to 100° C., preferably 80 to 95° C. (thedissolution temperature). The time for dissolution is, withoutlimitation, 1 minute or longer at the dissolution temperature of the rawmaterial agar, preferably 3 to 60 minutes, The raw material agar may beadded when the temperature is elevated to 80 to 95° C. The agar may beadded at normal temperature and then heated. Alternatively, the agar maybe added during heating. Stirring can be optionally conducted during thedissolution. A raw material agar may or may not be swollen by soaking itin water prior to dissolution for pretreatment. The pH upon dissolutionis 3 to 7, preferably 4 to 6. The dissolution may be conducted bychemical means instead of heating. Dissolution may be conducted underalkaline conditions (above pH 7).

Changing the temperature of the solution across the solidifying pointtemperature of the dissolved agar while forcibly stirring according tothe present invention is explained below. The solidifying pointtemperature of the agar refers to the temperature at which the state of1.5% (w/v) agar solution is changed from sol to gel when the temperatureis lowered. The solidifying point temperature is 30 to 50° C.,preferably 35 to 45° C., more preferably 37 to 42° C. although it variesdepending on the type, gel strength and/or concentration of agar. Thetime for changing the temperature is, without limitation, a few secondsor longer, preferably 30 seconds to 60 minutes. The means for theforcible stirring of the agar solution is not specifically limited, andis exemplified by stirring or flowing using a stirrer, stirring orflowing using a pump, manual or mechanical shaking, manual or mechanicalvibration, sonication (ultrasonic vibration), or a combination thereof.The step of changing the temperature while forcibly stirring may beconducted at any stage in the production process. It may be conductedbefore or after the drink is filled into a package. If the step isconducted after the drink is filled, the package may be shaken manuallyor using a shaker. If the step is conducted on a bottling line, thepackage may be vibrated by the vibration generated during transportationon a conveyer. The temperature may be lowered by any means, for example,cooling using cold water or a refrigerator, or allowing to stand andcool at normal temperature.

The liquid agar obtained by a process comprising changing thetemperature of the agar solution across the solidifying pointtemperature of the agar while forcibly stirring is a liquid agar havingimproved fluidity, which is useful as a raw material for various foodsor drinks. Thus, the present invention provides a novel liquid agar.

Improved fluidity of the present invention is produced by dissolving araw material agar in a warm water at 70° C. or above, adding a solutionof predetermined components (a sweetener, an acidulant, a flavor and thelike) thereto, heating the mixture at 80° C. or above for 30 seconds to30 minutes, then at 95° C. for 1 minute, filling into a container suchas a can and then packing it. Containers that can be used include, butare not limited to, cans, pouches (three sided bags, standing bags,gusseted bags), pouches with spouts, paper packs and bottles. Nitrogengas may be used for filling. If the fluid in the container is acidic (pH2 to 4), sterilization is conducted by heating at 80 to 90° C. for 2 to7 minutes. If the pH is 4 to 7, sterilization is conducted by heating at115° C. for 15 to 20 minutes. The sterilized product is then subjectedto the step of changing the temperature across the solidifying pointtemperature of the agar while forcibly stirring. Thus, a drinkcontaining a liquid agar can be obtained.

Ethyl alcohol at a final concentration of 1 to 10% (v/v) may beoptionally added to the drink containing a liquid agar and havingimproved fluidity of the present invention to prepare an alcoholic drinkcontaining a liquid agar and having improved fluidity. Alternatively,carbon dioxide may be introduced to prepare a carbonated drinkcontaining a liquid agar and having improved fluidity. Furthermore, acarbonated alcoholic drink containing a liquid agar and having improvedfluidity that contain both ethyl alcohol and carbon dioxide may beprepared.

A novel drink containing a liquid agar and having improved fluidity anda method for producing the drink can be provided by combining theprocedures as described above. Then, a drink containing a liquid agarthat has thick texture, leaves little aftertaste and confers a goodfeeling upon passage through one's throat can be provided. Theseproperties are retained over time and the viscosity is scarcely reduced.Thus, the drink would be accepted by the market.

In addition, a frozen product obtained by freezing the drink containinga liquid agar of the present invention is a sherbet-like food having anovel taste.

EXAMPLES

The following Examples illustrate the present invention in more detail,but are not to be construed to limit the scope thereof.

Example 1

For making an agarobiose-containing composition, a commerciallyavailable agar (Ina agar type S-7, Ina Shokuhin Kogyo) was dissolved indeionized water at a concentration of 10% (w/v). A strong cationexchange resin active type (H+) (Diaion SK-104, Mitsubishi Chemical) wasfurther added thereto at a concentration of 1% (w/v). Hydrolysis wascarried out at 90° C. for 3 hours. After reaction, the mixture wascooled to normal temperature and subjected to solid-liquid separation(removal of the resin from the solution). The resulting solution wastreated with active carbon at a concentration of 2% (w/v) to removecolored substances and the like and filtrated through a filter with poresize of 1 μm. After adjusting the pH using 1N NaOH, the filtrate waslyophilized according to a conventional method to prepare Agabiose as anagarobiose-containing composition.

The Agabiose contained 2.3% water, 9.8% galactose, 44.1% agarobiose, and43.4% agarooligosaccharides including agarotetraose and agarohexaose (pH5.2).

Example 2

Ina agar type S-7 was dissolved in deionized water at a concentration of10% (w/v). A strong cation exchange resin active type (H+) as describedin Example 1 was further added thereto at a concentration of 1% (w/v).Hydrolysis was carried out at 90° C. for about 1.5 hours. Afterreaction, the mixture was cooled to normal temperature and subjected tosolid-liquid separation. The resulting solution was treated as describedin Example 1 to prepare Agaoligo as an agarobiose-containingcomposition.

The Agaoligo contained 2.3% water, 9.5% galactose, 16.2% agarobiose, and70.3% agarooligosaccharides including agarotetraose and agarohexaose (pH5.1).

Example 3

Ina agar type S-7 was dissolved in deionized water at a concentration of10% (w/v). Citric acid was added thereto at a concentration of 1% (w/v).Hydrolysis was carried out at 95° C. for 3 hours. After reaction, themixture was cooled to normal temperature. The resulting solution wastreated with active carbon at a concentration of 2% (w/v) to removecolored substances and filtered to prepare a citric acid decompositionproduct as an agarobiose-containing composition.

The citric acid decomposition product contained 10% solid, 1% (w/v)citric acid, 3.1 g/L galactose, 14.8 g/L agarobiose, and 80 g/Lagarooligosaccharides including agarotetraose and agarohexaose (pH 2.6).

Example 4

Green tea was prepared by using 10 g of green tea leaf, 0.2 g of vitaminC and 1000 ml of deionized water according to a conventional method. 0.5g of the Agabiose or the Agaoligo was added to 100 ml of the green teato prepare Products 1 and 2. Green tea without the addition of anagarobiose-containing composition was used as a control. Sensoryevaluation for feeling on the tongue, taste, flavor and total evaluationwas conducted. The panel consisted of 20 members. Five grades were usedfor the evaluation (5: good; 1: bad). The mean values of the results areshown in Table 2. TABLE 2 Sensory evaluation Product 1 Product 2 ControlFeeling on tongue Mellowness 4.1 4.3 2.5 Smoothness 4.2 4.3 2.6 TasteBitterness 3.7 3.5 3.0 Balance 4.0 3.8 2.9 Amplitude 3.5 4.0 3.0 Flavor3.5 3.5 3.2 Total 3.8 3.9 2.9

As shown in Table 2, each of the Products 1 and 2 had a mellower andsmoother feeling on the tongue than the control. In addition, eachproduct of the present invention was evaluated as having anappropriately abirritated bitter taste, improved balance and amplitudeof the taste, and fine flavor of tea.

Example 5

A nutrient drink having the composition as shown in Table 3 was preparedaccording to a conventional method. TABLE 3 Composition Fructose/glucoseliquid sugar 150 g Purified honey 2 g Guarana extract 1 g Ginsengextract 0.1 g Royal jelly 0.05 g Vitamin C 0.5 g Nicotinic acid amide0.1 g Vitamin B1 hydrochloride 0.02 g Vitamin B6 hydrochloride 0.02 gL-phenylalanine 0.04 g L-isoleucine 0.01 g Citric acid 1.5 g Flavor 2 gDeionized water Remainder Total 1000 ml

0.2 g of the Agabiose or the Agaoligo was added to 100 ml of thenutrient drink to prepare Products 3 and 4. A nutrient drink without theaddition of an agarobiose-containing composition was used as a control.Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 4. TABLE 4 Sensory evaluation Product 3 Product 4Control Feeling on tongue Mellowness 4.0 4.5 2.5 Taste Balance 3.8 3.72.9 Amplitude 4.5 4.3 2.7 Flavor 3.5 3.5 3.2 Total 4.0 4.0 2.8

As shown in Table 4, each of the Products 3 and 4 had a mellower feelingon the tongue, had more excellent balance and amplitude of the taste,and left less aftertaste as compared with the control. Thus, theproducts of the present invention were very refreshing drinks.

Example 6

An alcoholic drink having the composition as shown in Table 5 wasprepared according to a conventional method. TABLE 5 Composition Frozenconcentrated tangerine 110 g (Citrus unshiu) juice (Brix 45) Granulatedsugar 80 g Citric acid 2 g Sodium citrate 0.5 g Orange essence 2 g 5%(v/v) aqueous alcohol solution Remainder Total 1000 mlNote:the mixture was cooled to 5° C. and then carbonated using a soda siphon.

0.2 g of the Agabiose or the Agaoligo was added to 100 ml of thealcoholic drink to prepare Products 5 and 6. An alcoholic drink withoutthe addition of an agarobiose-containing composition was used as acontrol. Sensory evaluation was conducted as described in Example 4. Theresults are shown in Table 6. TABLE 6 Sensory evaluation Product 5Product 6 Control Feeling on tongue Mellowness 4.1 4.3 2.9 Smoothness4.2 4.4 2.8 Taste Balance 4.3 4.2 2.4 Amplitude 4.5 4.1 2.8 Aftertaste4.3 4.5 3.2 Total 4.3 4.3 2.8

As shown in Table 6, the Products 5 and 6 had improved balance andamplitude of taste, and improved aftertaste as compared with thecontrol. In particular, the acid taste of each product of the presentinvention was made mild as a result of the activity of abirritating astimulative taste, resulting in a flavor and a taste like a fullyripened orange.

Example 7

A sports drink having the composition as shown in Table 7 was preparedaccording to a conventional method. TABLE 7 Composition Glucose 48 gFructose 7.8 g Citric acid 1.4 g Sodium citrate 1.0 g Purified salt 0.3g Calcium lactate 0.1 g Magnesium chloride 0.1 g Vitamin C 0.2 g VitaminB1 hydrochloride 0.02 g Lemon lime flavor 2 g Deionized water RemainderTotal 1000 g

0.3 g of the Agabiose or the Agaoligo was added to 100 g of the sportsdrink to prepare Products 7 and 8. A sports drink without the additionof an agarobiose-containing composition was used as a control. Sensoryevaluation was conducted as described in Example 4. The results areshown in Table 8. TABLE 8 Sensory evaluation Product 7 Product 8 ControlFeeling on tongue Mellowness 4.1 4.4 2.6 Smoothness 4.0 4.2 2.4 TasteBalance 4.0 3.9 3.1 Amplitude 4.5 4.2 3.0 Acid taste 4.2 4.1 2.9 Flavor3.7 3.8 3.0 Total 4.1 4.1 2.8

As shown in Table 8, each of the Products 7 and 8 had a more excellentfeeling on the tongue, and more excellent balance and amplitude of tastethan the control. The acid taste was abirritated and made mild. Therespective components were excellently harmonized each other, resultingin remarkable maturing effects.

Example 8

A plum liqueur containing plum fruits was prepared as follows. 1440 g of75% (w/w) fructose/glucose liquid sugar, 670 ml of 95% (v/v) alcohol forraw material and 340 ml of ladled water were mixed together in a 5-lbottle with cap. 1 kg of unripe plums were then added thereto.

0.1 g of the Agabiose or the Agaoligo was added to 100 ml of the mixtureupon preparation to prepare Products 9 and 10. A mixture without theaddition of an agarobiose-containing composition was used as a control.

The respective bottles were capped and allowed to stand at roomtemperature. The unripe plums were soaked for 2 months while slightlystirring at intervals. 1020 ml of 28% (v/v) aqueous alcohol solution wasthen added and mixed. The maturation was further continues for 2 monthsto obtain a plum liqueur. Sensory evaluation was conducted for thematurated plum liqueur as described in Example 4. The results are shownin Table 9. TABLE 9 Sensory evaluation Product 9 Product 10 ControlFeeling on tongue Mellowness 3.9 4.2 2.7 Smoothness 3.8 4.1 2.9 TasteBalance 4.6 4.5 2.5 Amplitude 4.4 4.2 2.6 Aftertaste 4.0 4.1 2.8 Flavor3.6 3.7 3.2 Total 4.1 4.1 2.8

As shown in Table 9, each of the Products 9 and 10 had a more excellentfeeling on the tongue, an abirritated acid taste like a product obtainedby maturating for a long time as well as improved maturity, balance andamplitude of the taste, and left less aftertaste as compared with thecontrol.

Example 9

0.5 g of the Agabiose or the Agaoligo was added to 100 ml of a normalhomogenous milk (88.6% (w/v) water, 2.8% (w/v) protein, 3.5% (w/v) fat,4.5% (w/v) lactose, 0.8% (w/v) ash). A milk without the addition of anagarobiose-containing composition was used as a control. Sensoryevaluation was conducted as described in Example 4. The results areshown in Table 10. TABLE 10 Sensory evaluation Product 11 Product 12Control Feeling on tongue Mellowness 3.7 3.9 2.3 Smoothness 3.5 3.7 2.7Taste Balance 4.3 4.4 3.1 Amplitude 4.4 4.6 2.4 Aftertaste 4.6 4.8 2.3Flavor 4.0 4.1 3.5 Total 3.8 3.1 2.4

As shown in Table 10, each of the Products 11 and 12 had an improvedfeeling on the tongue, and improved balance and amplitude of the tasteas compared with the control. The long-lasting aftertaste, i.e., the badaftertaste, of milk was improved, making it easy to drink the milk.

Example 10

A soybean milk prepared from soybeans according to a conventional methodwas coagulated using a coagulant to prepare a normal “momengoshi tofu”(tofu prepared using cotton).

0.1 g of the Agabiose or the Agaoligo was added to 100 g of the soybeanmilk to prepare Products 13 and 14. A soybean milk without the additionof an agarobiose-containing composition was used as a control. Sensoryevaluation was conducted as described in Example 4. The results areshown in Table 11. TABLE 11 Sensory evaluation Product 13 Product 14Control Feeling on tongue Mellowness 4.3 4.6 3.0 Smoothness 4.0 4.4 2.7Texture 4.2 4.4 3.1 Total 4.2 4.5 2.9

As shown in Table 11, the Products 13 and 14 had an improved feeling onthe tongue as compared with the control. The products of the presentinvention conferred “kinugoshi tofu” (tofu prepared using silk)-likefeelings to the tongue although they actually were “momengoshi tofu” andthe total evaluation was remarkably improved.

Example 11

As sweets, chocolate cream, candy and orange jelly were experimentallyproduced.

Chocolate cream was prepared by mixing two egg yolks, 125 ml of milk, 10g of wheat flour and 30 g of sugar, and warming and kneading themixture.

Candy was prepared by dissolving/mixing 1.2 kg of sugar and 0.8 kgstarch syrup using a dissolver at 110° C., boiling the solution using acooker at 120 to 130° C. to make the water content become 2% or less,and adding 16.3 g of a 50% (by weight) lactic acid solution, 10.1 g ofmalic acid, 5.0 g of calcium carbonate and an appropriate amount offlavor.

Orange jelly was prepared by mixing 9 g of carrageenan and 180 g ofgranulated sugar, adding 800 ml of water thereto, mixing andheat-dissolving the mixture, and adding thereto 10 g of concentratedtangerine (Citrus unshiu) juice, 2 g of citric acid, 1.5 g of sodiumcitrate, 2 g of orange aroma and 1 g of flavor.

1 g of the Agabiose was added to 100 g of the chocolate cream (Product15), the candy (Product 16) and the orange jelly (Product 17). 1 g ofthe Agaoligo was added to 100 g of the chocolate cream (Product 18), thecandy (Product 19) and the orange jelly (Product 20). Products withoutthe addition of an agarobiose-containing composition were used ascontrols. Sensory evaluation was conducted as described in Example 4.The results are shown in Table 12. TABLE 12 Sensory evaluation Feelingon Balance tongue Amplitude Texture Total Chocolate P C P C P C P Ccream 15 18 15 18 15 18 15 18 3.8 4.2 2.5 4.4 4.6 2.9 3.9 4.0 2.7 4.04.3 2.7 Candy P C P C P C P C 16 19 16 19 16 19 16 19 4.3 4.1 2.5 4.34.5 2.8 4.1 4.5 2.5 3.7 3.1 2.6 Orange P C P C P C P C jelly 17 20 17 2017 20 17 20 4.1 4.5 2.3 4.0 4.1 3.0 4.2 4.4 2.5 4.1 4.3 2.6P: the product of the present invention;C: the control.

As shown in Table 12, each of the Products 15 and 18 (chocolate cream),16 and 19 (candy), and 17 and 20 (orange jelly) had an improved smoothfeeling on the tongue, improved balance and amplitude of the taste, aswell as an abirritated acid taste as compared with the correspondingcontrol. The tastes were totally made mild, and the products of thepresent invention were totally evaluated as being excellent.

Example 12

As meat paste products, boiled fish pastes and sausages wereexperimentally produced using fish meat and animal meat, respectively.

A boiled fish paste was prepared by adding 100 g of water and 20 g ofsalt to 1 kg of ground fish of Alaska pollack (SA class), finelygrinding the mixture for 15 minutes, placing 40 g of the ground mixturein a vinyl pack, storing the pack at 5° C. overnight and then steamingat normal pressure for 15 minutes to obtain steamed boiled fish paste.

A sausage was prepared by mincing 2 kg of pork and 700 g of lard to asize of 5 mm, mixing therewith 7 g of pepper, 3 g of sage and 1 g ofmace, cutting the mixture, casing the cut mixture into a pig intestinehaving a diameter of 2 cm, and steam-boiling for 15 minutes.

0.4 g of the Agabiose was added to 100 g of the boiled fish paste(Product 21) before finely grinding and the sausage (Product 22) beforecutting. 0.4 g of the Agaoligo was added to 100 g of the boiled fishpaste (Product 23) and the sausage (Product 24). Products without theaddition of an agarobiose-containing composition were used as controls.Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 13. TABLE 13 Sensory evaluation Feeling on Balancetongue Amplitude Texture Total Boiled fish P C P C P C P C paste 21 2321 23 21 23 21 23 4.2 4.4 2.9 4.0 4.1 2.8 4.0 4.2 2.8 4.1 4.2 2.6Sausage P C P C P C P C 22 24 22 24 22 24 22 24 3.7 3.8 2.7 4.0 3.8 2.93.7 3.8 2.6 3.8 3.8 2.7P: the product of the present invention;C: the control.

As shown in Table 13, each of the Products 21 and 23 (boiled fish paste)and 22 and 24 (sausage) had a mild feeling on the tongue, improvedbalance and amplitude of the taste, and increased elastic texture ascompared with the corresponding control.

Example 13

As noodles, Chinese noodles were experimentally produced. Briefly, 25.4g of a 50% (w/w) sodium lactate solution, 9.4 g of sodium malate, 10 gof calcium carbonate and 1.6 l of water were added to 4 kg of powder forChinese noodles (wheat flour containing “kansui” (carbonated water usedfor making Chinese noodles) and the like). The mixture was mixed toprepare a powdered fish-like product. The product was used to makenoodles using a household noodle-making machine (Sanyo Electric Co.,Ltd.).

0.5 g of the Agabiose or the Agaoligo was added to 100 g of the noodlesto prepare Products 25 and 26. Noodles without the addition of anagarobiose-containing composition were used as a control.

The thus-obtained Chinese noodles were cooked according to aconventional method. Sensory evaluation was conducted as described inExample 4. The results are shown in Table 14. TABLE 14 Sensoryevaluation Product 25 Product 26 Control Feeling on tongue 3.4 3.5 2.8Texture 3.5 3.7 3.0 Total 3.5 3.6 2.9

As shown in Table 14, each of the Products 25 and 26 had a smootherfeeling on the tongue, more elastic and crispy texture, and excellentlylustrous appearance as compared with the control. Thus, the products ofthe present total evaluation was high.

Example 14

As bread, a loaf of bread and “paozu” (Chinese steamed bun) wereexperimentally produced according to conventional methods.

The compositions and preparation conditions for bread and paozu areshown in Tables 15 and 16, respectively. TABLE 15 Composition andpreparation conditions for bread Sponge Dough Wheat flour 70 parts Yeast2 parts Yeast food 0.1 part Water 40 parts Straight Dough Wheat flour 30parts Sugar 5 parts Salt 2 parts Shortening 5 parts Casein 0.5 partWater 25 parts Preparation Fermentation 4 hours conditions (temperature:27° C.; humidity: 75%) Drying 40 minutes (temperature: 38° C.; humidity:85%) Baking 35 minutes (temperature: 210° C.)

TABLE 16 Composition and preparation conditions for paozu CompositionWheat flour 100 parts Sugar 15 parts Salt 0.8 part Baking powder 1 partLard 5 parts Yeast 3.5 parts Water 43.5 parts Preparation Drying 90minutes conditions (temperature: 45° C.; humidity: 75%) Steaming 15minutes

1 g of the Agabiose was added to 100 g of the bread (Product 27) or thepaozu (Product 28) when raw materials were mixed. 1 g of the Agaoligowas added to 100 g of the bread (Product 29) or the paozu (Product 30).Products without the addition of an agarobiose-containing compositionwere used as controls.

The thus-obtained bread and paozu were wrapped with Saran Wrap andallowed to stand at 5° C. for 24 hours, and then used to conduct sensoryevaluation as described in Example 4. The results are shown in Table 17.TABLE 17 Sensory evaluation Balance Feeling on tongue Amplitude TextureTotal Bread P C P C P C P C 27 29 27 29 27 29 27 29 3.3 3.5 2.5 3.5 3.92.7 3.2 3.7 2.3 3.1 1.9 1.4 Paozu P C P C P C P C 28 30 28 30 28 30 2830 3.0 3.5 2.3 3.4 3.7 2.6 3.2 3.4 2.1 3.2 3.5 2.3P: the product of the present invention;C: the control.

As shown in Table 17, each of the Products 27 and 29 (bread) and 28 and30 (paozu) exhibited less dryness characteristic of bread, was moreelastic, and conferred a smoother and more sticky feeling on the tongueand more excellent texture as compared with the corresponding control.Such properties could be retained.

Example 15

0.5 g of the Agabiose or the Agaoligo was added to 100 ml of sakeprepared according to a conventional method to prepare Products 31 and32. Sake without the addition of an agarobiose-containing compositionwas used as a control. Sensory evaluation was conducted as described inExample 4. The results are shown in Table 18. TABLE 18 Sensoryevaluation Product 31 Product 32 Control Feeling on tongue Mellowness3.5 3.8 2.7 Smoothness 3.7 4.0 2.8 Taste Balance 3.2 3.4 2.7 Amplitude3.3 3.5 2.7 Aftertaste 3.4 3.5 2.7 Flavor 2.8 2.9 2.8 Total 3.4 3.6 2.8

As shown in Table 18, each of the Products 31 and 32 had a moreexcellent feeling on the tongue (in particular, smoothness), improvedaftertaste, and a less stimulative feeling due to alcohol as comparedwith the control. Balance and amplitude of the taste were excellent, andeffects of improving the taste as a luxury drink were observed.

Example 16

1 g of the Agabiose was added to 100 ml of sweet sake (Product 33) or afermented seasoning (Product 34) prepared according to conventionalmethods. 1 g of the Agaoligo was added to 100 ml of the sweet sake(Product 35) or the fermented seasoning (Product 36). Products withoutthe addition of an agarobiose-containing composition were used ascontrols.

Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 19. TABLE 19 Sensory evaluation Sweet sake Fermentedseasoning Product Product 33 35 Control 34 36 Control Feeling on tongueMellowness 3.1 3.7 2.7 3.1 3.6 2.6 Smoothness 3.8 4.1 3.0 3.5 3.8 2.8Taste Balance 3.4 3.2 3.0 3.0 2.6 2.4 Aftertaste 3.3 3.5 3.0 2.8 3.1 2.3Flavor 2.8 2.7 2.6 2.7 2.7 2.5 Total 3.3 3.4 2.9 3.1 3.2 2.6

As shown in Table 19, each of the Products 33 and 35 (sweet sake), and34 and 36 (fermented seasoning) had enhanced balance and amplitude ofthe taste and improved feeling on the tongue, in particular mellownessand smoothness, as compared with the corresponding control. Suchproperties as seasonings would improve the tastes of food materials uponcooking.

Example 17

A composite seasoning as a sauce for “yakitori” (barbecued chicken) wasprepared by mixing 240 ml of water, 240 ml of normal sweet sake, 160 mlof normal soy sauce, 8 ml of sake, 54 g of sugar and 16 g of starch,further adding a small amount of water thereto and heating the mixtureuntil it became thick due to the starch.

1 g of the Agaoligo was added to 100 ml of the composite seasoning toprepare a Product 37. A composite seasoning without the addition of theAgaoligo was used as a control.

Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 20. TABLE 20 Sensory evaluation Product 37 ControlTaste 3.5 3.0 Maturity/harmony 4.0 3.1 Flavor 3.0 2.8 Appearance 3.6 3.3Total 3.5 3.1

As shown in Table 20, the Product 37 had remarkable properties for itsquality such as good maturity, harmony and balance of the taste ascompared with the control.

Example 18

A composite seasoning as a dipping sauce for thin wheat noodles wasprepared by mixing 40 ml of normal sweet sake, 20 ml of dark-colored soysauce, 20 ml of light-colored soy sauce and 200 ml of dried bonite stockprepared according to a conventional method.

1.4 g of the Agabiose was added to 100 ml of the composite seasoning toprepare a Product 38. A composite seasoning without the addition of theAgabiose was used as a control.

Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 21. TABLE 21 Sensory evaluation Product 38 ControlTaste 4.0 3.2 Maturity/harmony 4.2 3.2 Flavor 3.0 2.6 Appearance 3.2 3.1Total 3.6 3.0

As shown in Table 21, the Product 38 was evaluated as having betteramplitude and balance of the taste and flavor than the control.

Example 19

A composite seasoning as a “sanbaizu” (a mixture of vinegar, soy sauceand sweet sake) was prepared by mixing 40 ml of normal sweet sake, 100ml of vinegar and 100 ml of soy sauce.

1.4 g of the Agaoligo was added to 100 ml of the composite seasoning toprepare a Product 39. A composite seasoning without the addition of theAgaoligo was used as a control.

Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 22. TABLE 22 Sensory evaluation Product 39 ControlTaste 3.8 3.0 Maturity/harmony 3.7 3.2 Flavor 3.2 3.0 Appearance 3.2 3.1Total 3.5 3.0

As shown in Table 22, the taste of the vinegar was well harmonized withthe tastes of other seasonings in the Product 39 as compared with thecontrol. Effects on cooking similar to those accomplished by allowing tostand for a long time after mixing were recognized. Furthermore, the“sukado” (sharpness of an acid taste) and the “shiokado” (sharpness of asalty taste) were removed. Thus, a totally excellent composite seasoningwas obtained.

Example 20

Vinegar-type and soy sauce-type seasonings (dressing-type seasonings)were experimentally produced. The compositions of Products 40(vinegar-type) and 41 (soy sauce-type) are shown in Tables 23 and 24.Table 23 Composition of dressing-type seasoning (the Product 40,vinegar-type) Citric acid decomposition product 20.0% (prepared inExample 3) Rice vinegar 40.0% Sake 5.0% “Namishio” (standard salt) 6.0%Saccharides 4.0% Acidulant 0.5% Thickening agent — Water Remainder

TABLE 24 Composition of dressing-type seasoning (the Product 41, soysauce-type) Agabiose 2.0% Rice vinegar 12.5% Soy sauce 12.5% Saccharides8.0% Sake 4.0% “Namishio” (standard salt) 4.0% Acidulant 0.7% Aminoacids etc. 1.8% Thickening agent 0.05% Water Remainder

Products without the addition of the citric acid decomposition productor the Agabiose were used as controls.

Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 25. TABLE 25 Sensory evaluation Vinegar-type Soysauce-type Product 40 Control Product 41 Control Taste 3.6 3.0 3.8 3.1Maturity/harmony 4.0 2.8 3.8 2.9 Flavor 3.2 3.1 3.3 3.1 Appearance 3.43.2 3.3 3.0 Total 3.6 3.0 3.6 3.0

As shown in Table 25, each of the Products 40 and 41 had a mild tastewith the stimulus due to vinegar being abirritated, good balance andamplitude of the taste, a matured taste and reduced smell of vinegar,and left less aftertaste as compared with the corresponding control.Thus, the products of the present invention were dressing-typeseasonings which can be conveniently used.

Example 21

A “furikake” (tastily seasoned dried food for sprinkling on rice) wasprepared by mixing 4.7 kg of fish meal, 0.8 kg layer, 2.5 kg of sesame,1.0 kg of salt and 0.5 kg of sodium glutamate, and granulating themixture according to a conventional method.

50 g of the Agabiose or the Agaoligo was added to 100 g of the furikaketo prepare Products 42 and 43. A furikake without the addition of anagarobiose-containing composition was used as a control. The furikakewas sprinkled on boiled rice to conduct sensory evaluation as describedin Example 4.

As a result, each of the Products 42 and 43 had a feeling matched wellwith rice upon eating, less “shiokado” (sharpness of a salty taste), anabirritated salty taste, a good feeling on the tongue and smoothenedrough texture as compare with the control. Thus, the quality of furikakewas demonstrated to be totally improved.

Example 22

As vinegar drinks, drinks containing “kurozu” (brewed rice vinegar) wereexperimentally produced. Products 44 and 47 (kurozu flavor), 45 and 48(kurozu and ginger flavor) and 46 and 49 (kurozu and ginger flavor andwhey mineral taste) were produced. The compositions of the respectivedrinks are shown in Tables 26 ad 27. The raw materials used were asfollows: the product obtained by decomposing agar using citric acid asdescribed in Example 3 (agar decomposition solution) or the Agaoligo,kurozu (Sakamoto Brewing), plum juice (Takasago International), muscatgrape juice (Ogawa Koryo), sugar (Taito), sodium citrate (IwataChemical), whey mineral (Kyodo Milk), ginger essence (TakasagoInternational), ginger flavor (San-Ei Gen F.F.I.) and vitamin C (RocheVitamin Japan). TABLE 26 Product 46 Kurozu/ Product ginger Product 45flavor; 44 Kurozu/ whey Kurozu ginger mineral flavor flavor taste Agardecomposition solution (%) 5 5 5 Kurozu (Sakamoto) (%) 2.5 2.5 2.5 ⅕Plum juice (%) 1.0 1.0 1.0 Muscat grape juice (%) 0.5 0.5 0.5 Sugar (%)3 3 3 Na-citrate for pH adjustment (%) 0.04 0.04 0.04 Whey mineral (%) 00 0.05 Ginger extract (%) 0 0.007 0.01 Ginger flavor (%) 0 0.01 0.02 pH3.3 3.3 3.3 Brix 4.6 4.6 4.6 Acidity (%) 0.36 0.36 0.36 (correspondingcitric acid)

TABLE 27 Product 49 Kurozu/ Product ginger Product 48 flavor; 47 Kurozu/whey Kurozu ginger mineral flavor flavor taste Agaoligo (%) 0.5 0.5 0.5Kurozu (Sakamoto) (%) 2.5 2.5 2.5 ⅕ Plum juice (%) 1.0 1.0 1.0 Muscatgrape juice (%) 0.5 0.5 0.5 Sugar (%) 3 3 3 Na-citrate for pH adjustment(%) 0.09 0.09 0.09 Whey mineral (%) 0 0 0.05 Ginger extract (%) 0 0.0070.01 Ginger flavor (%) 0 0.01 0.02 pH 3.3 3.3 3.3 Brix 4.6 4.6 4.6Acidity (%) 0.36 0.36 0.36 (corresponding citric acid)

A drink with kurozu flavor, kurozu and ginger flavor, or kurozu andginger flavor and whey mineral taste, without the addition of the agardecomposition solution or the Agaoligo and containing citric acid at aconcentration of 0.05% in place of sodium citrate (Na-citrate) was usedas a Control 1, 2 or 3.

Sensory evaluation was conducted as described in Example 4. The resultsare shown in Table 28. TABLE 28 Agar decomposition solution AgaoligoControl Product 44 45 46 47 48 49 1 2 3 (Control) Taste 3.6 3.8 4.0 3.53.6 3.9 2.7 3.0 3.1 Maturity/ 3.7 4.0 4.3 3.5 3.8 4.2 2.5 2.6 2.8harmony Flavor 3.2 3.9 4.2 3.1 3.8 4.2 2.4 2.6 2.8 Appearance 3.4 3.53.5 3.4 3.5 3.5 3.3 3.3 3.4 Total 3.5 3.8 4.2 3.3 3.7 4.1 2.6 2.7 2.9

As shown in Table 28, the drinks containing kurozu as well as the agardecomposition solution or the Agaoligo of the present invention hadabirritated stimulus due to vinegar as compared with the correspondingcontrols. It is generally reluctant to use vinegar for drinks because ofits smell and pungent stimulus. However, kurozu was made easy to drinkby adding the agar decomposition solution or the Agaoligo. Furthermore,each of the drinks was prepared to have good balance and amplitude ofthe taste, a matured taste, refreshingness, as well as moderatedeliciousness and acid taste of kurozu. Additionally, both of ginger andwhey mineral matched with the taste of kurozu with good balance, and hadtendency to make the products easier to drink.

Example 23

As a sweet, candy having the composition as shown in Table 29 wasexperimentally produced. TABLE 29 Composition Reduced starch syrup 1 kgAgaoligo 26.4 g Acidulant 12 g Granular plum 10 g Flavor (plum) 1.6 gSalt 1 g Natural coloring matter 0.4 g

A Product 50 was prepared by adding water to reduced starch syrup,dissolving using a dissolver, boiling the solution using a cooker at 120to 130° C. to make the water content become 2% or less, and addingthereto the Agaoligo, acidulant, granular plum, flavor (plum), salt andnatural coloring matter while cooling. Candy without the addition of theAgaoligo was used as a control. Sensory evaluation was conducted asdescribed in Example 4. The results are shown in Table 30. TABLE 30Sensory evaluation Feeling Balance on tongue Amplitude Texture TotalProduct 50 4.4 4.5 4.3 4.0 Control 2.5 2.8 2.5 2.6

As shown in Table 30, the Product 50 had an improved smooth feeling onthe tongue, improved balance of the taste, an abirritated acid taste anda totally mild taste as compared with the control. It was totallyevaluated as being excellent.

Example 24

The concentration of raw material agar was examined. Agar having lowjelly strength (Ultra Agar AX-30, Ina Shokuhin Kogyo) as a raw materialagar (viscous material) was added as indicated in the composition table,Table 31. TABLE 31 Composition Material Content Ultra Agar AX-30 (%)0.01, 0.1 0.25, 0.5, 1.0 Sugar (%) 6.6 1/7 Grapefruit juice (%) 0.15Citric acid (%) 0.08 Sodium citrate (%) 0.05 Flavor (grapefruit) (%) 0.1pH 3.7 Brix 7.2 Acidity (%) (corresponding citric acid) 0.1

A drink containing a liquid agar was prepared as follows. Ultra Agar wasdissolved in warm water (85 to 90° C.) at a concentration twice thefinal one for 15 minutes (generally for 10 minutes or longer). Sugar,1/7 grapefruit juice, citric acid and sodium citrate were then added tothe solution. After the mixture was cooled to 60° C., flavor was addedthereto. The mixture was homogenized, and deionized water was furtheradded to adjust the agar concentration to the predetermined one.

The resulting mixture was sterilized by heating at 95° C. for 1 minute.A 200-ml can was filled with 190 g of the mixture. For the Control (1),the mixture was cooled to room temperature (25° C.) by allowing thecanned product to stand at room temperature. For the product of thepresent invention, the mixture was cooled to room temperature (25° C.)by forcibly stirring the canned product for 30 minutes in a horizontaland reciprocal manner using a shaker (amplitude of 3 cm, 60 lateralvibration per minute) while cooling it from 50° C. to room temperature.For the Control (2), the mixture was cooled to room temperature (25° C.)in the same manner as that described for the Control (1), and the cannedproduct was then forcibly stirred as described above for the product ofthe present invention. General analyses and sensory evaluation (at 5 to10° C.) were conducted using the thus-obtained products. The sensoryevaluation was conducted by a panel consisting of 10 members using fivegrades (1: good; 5: bad). The results are shown in Table 32. TABLE 32Changing temperature across solidifying point temperature of rawmaterial agar while forcibly stirring Product Control (2) Control (1)Ultra Sensory Sensory Sensory Agar Viscosity evaluation Viscosityevaluation Viscosity evaluation (% w/v) (cps) T A F (cps) T A F (cps) TA F 0.01 2 □ □ □ 3 □ □ ∘ 4 □ x ∘ 0.1 16 □ □ □ 18 □ □ ∘ 22 □ x ∘ 0.25 52□ □ □ 57 □ □ ∘ 61 □ x ∘ 0.5 163 □ □ □ 180 □ □ ∘ 206 □ x ∘ 1.0 Jelli- □ □□ Jelli- x x x Jelli- x x x fied fied fiedT: thickness;A: aftertaste;F: feeling upon passage through one's throat. Measured using B-typeviscometer (BM type, Tokimec) at 30 lateral vibration per minute at 20°C.□: very good (from 1 to 2);∘: good (more than 2, 3 or less);□: slightly good (more than 3, 4 or less);x: bad (more than 4, 5 or less)

As shown in Table 32, according to the sensory evaluation for thefluidity of a drink containing the raw material agar at a concentrationranging from 0.01 to 1.0% (w/v), the drink containing the raw materialagar at a concentration of 0.01 or more and less than 1.0% (w/v) wasevaluated as being excellent at thickness, aftertaste and feeling uponpassage through one's throat. The product of the present invention wasevaluated as being good for all of the three factors, i.e., thickness,aftertaste and feeling upon passage through one's throat, as comparedwith the Controls (1) and (2). The Control (1) was evaluated as leavingsignificant aftertaste and having insufficient feeling upon passagethrough one's throat. The Control (2) was evaluated as beinginsufficient for aftertaste and feeling upon passage through one'sthroat. Thus, it was demonstrated that the product of the presentinvention had improved sensory flow properties, in particular.

A 200-ml pouch with spout instead of a can was filled with 180 g of theheat-sterilized mixture. The product was treated as described above fora canned product. As a result, sensory evaluation and stability similarto those observed for the canned product were obtained.

Next, the conditions for forcible stirring were examined. A drink havingthe composition as shown in Table 31 in which the raw material agarconcentration was 0.25% (w/v) was used. A 200-ml can filled with thedrink containing a liquid agar was cooled from 50° C. or above to roomtemperature while shaking the canned product for 3, 10, 30 or 60 minutesin a horizontal and reciprocal manner at 15, 60 or 120 lateral vibrationper minute, optionally using cold air or cold water (5° C.).

As a result, all of the drinks treated under the various conditions asdescribed above were evaluated as being almost equivalent to theabove-mentioned drink having the composition as shown in Table 31 inwhich the raw material agar concentration was 0.25% (w/v). Thus, it wasdemonstrated that forcible stirring is preferably conducted for 3 to 60minutes at 15 to 120 lateral vibration per minute.

Furthermore, the change in the properties was examined over time byallowing the drink containing a liquid agar forcibly stirred by shakingat 60 lateral vibration per minute (the product of the presentinvention), the Control (1) and the Control (2) to stand at 30° C. for1, 3, 6 or 9 month(s). TABLE 33 Change in properties over time ProductControl (2) Control (1) Sensory Sensory Sensory Time Viscosityevaluation Viscosity evaluation Viscosity evaluation (month) (cps) T A F(cps) T A F (cps) T A F start 52 □ □ □ 57 □ □ ∘ 61 □ x ∘ 1 52 □ □ □ 52 □□ ∘ 50 □ x ∘ 3 52 □ □ □ 51 □ □ ∘ 46 ∘ x ∘ 6 51 □ □ □ 47 □ □ ∘ 44 ∘ x ∘ 949 □ □ □ 46 ∘ □ ∘ 41 ∘ x ∘T: thickness;A: Aftertaste;F: feeling upon passage through one's throat.□: very good (from 1 to 2);∘: good (more than 2, 3 or less);□: slightly good (more than 3, 4 or less);x: bad (more than 4, 5 or less).

As shown in Table 33, the product of the present invention was evaluatedas being very good for thickness, aftertaste and feeling upon passagethrough one's throat still after standing for 9 months. The decrease inviscosity was reduced. For the Control (1), the degree of decrease inviscosity was relatively great, and the thickness became insufficientafter standing for six months or longer. For the Control (2), thethickness became insufficient after standing for 9 months. Thus, it wasdemonstrated that the sensory flow properties including thickness,aftertaste and feeling upon passage through one's throat of the productof the present invention were stable, and the forcible stirring wereremarkably effective. These results suggest the following.Macromolecules constituting agar contain sulfate groups, and thus theyare considered to be electrolytic substances. The steric structures ofthe macromolecules are altered upon changing the temperature across thesolidifying point temperature while forcible stirring the dissolved rawmaterial agar. As a result, stable sol is formed. However, if the agaris allowed to stand, the steric alteration may become insufficient,resulting in unstable sol which is changeable over time. It isconsidered that the above-mentioned events significantly contribute theimproved sensory flow properties accomplished by the forcible stirring,as well as the flow properties stabilized over time. Furthermore, if apowdery material co-exists, it is considered that stable sol is formedincluding the material, and the rough or powdery texture due to thematerial is then reduced. Furthermore, the existence of the powderymaterial may promote the inclusion and retention of flavor in the soland emission of the flavor in one's mouth.

Example 25

A drink with pear flavor and taste containing a liquid agar and havingimproved fluidity was prepared. The composition and results of generalanalyses are shown in Table 34. TABLE 34 Drink with pear flavor andtaste containing liquid agar and having improved fluidity MaterialContent Ultra Agar AX-30 (%) 0.3 Sugar (%) 6.6 ⅙ Concentrated pear juice(%) 0.2 Sodium ascorbate (%) 0.01 Flavor (pear) (%) 0.1 pH 4.5 Brix 7.2Acidity (%) (corresponding citric acid) 0.09 Viscosity (cps) 70

The materials as shown in Table 34 were used to produce a canned productcontaining 190 g of the drink according to the preparation method asdescribed in Example 24. The product of the present invention wassterilized at 115° C. for 17 minutes. The product was then cooled from50° C. while shaking and stirring in a horizontal and reciprocal manner(amplitude of 3 cm, 60 lateral vibration per minute). A product preparedby allowing the above-mentioned canned product to stand was used as acontrol.

According to the sensory evaluation of the thus-obtained products, theproduct of the present invention was evaluated as having good sensoryflow properties including thickness, aftertaste and feeling upon passagethrough one's throat, and being more excellent than the control. Thesensory flow properties were stably maintained for a long time asobserved in Example 24.

A 200-ml pouch with spout instead of a can was filled with 180 g of thedrink as described in Example 24. The product was sterilized at 85° C.for 10 minutes and treated as described above for a canned product. Thesensory evaluation and stability were similar to those observed for thecanned product.

Example 26

A drink with brown sugar flavor containing a liquid agar and havingimproved fluidity was prepared. The composition and results of generalanalyses are shown in Table 35. TABLE 35 Drink with brown sugar flavorcontaining liquid agar and having improved fluidity Material ContentUltra Agar AX-30 (%) 0.3 Sugar (%) 6.0 Sodium ascorbate (%) 0.01 Flavor(%) 0.2 pH 5.6 Brix 6.5 Acidity (%) (corresponding citric acid) 0.03Viscosity (cps) 67

The materials as shown in Table 35 were used to produce a canned productcontaining 190 g of the drink according to the preparation method asdescribed in Example 24. The product was sterilized at 115° C. for 17minutes. The product of the present invention and a control wereprepared as described in Example 25.

According to the sensory evaluation of the thus-obtained products, theproduct of the present invention was evaluated as having good sensoryflow properties including thickness, aftertaste and feeling upon passagethrough one's throat, and being more excellent than the control. Thesensory flow properties were stably maintained for a long time asobserved in Example 24.

A 200-ml pouch with spout instead of a can was filled with 180 g of thedrink as described in Example 24. The product was sterilized at 85° C.for 10 minutes and treated as described above for a canned product. Thesensory evaluation and stability were similar to those observed for thecanned product.

Example 27

A drink with cocoa flavor and taste containing a liquid agar and havingimproved fluidity was prepared. TABLE 36 Drink with cocoa flavor andtaste containing liquid agar and having improved fluidity MaterialContent Ultra Agar AX-30 (%) 0.25 Cocoa powder (%) 1.0 Sugar (%) 6.6Sodium citrate (%) 0.05 Vitamin C (%) 0.02 Clouding agent (%) 0.05Flavor (%) 0.1 pH 3.8 Brix 7.0 Acidity (%) (corresponding citric acid)0.23 Viscosity (cps) 70

The materials as shown in Table 36 were used to produce a canned productcontaining 190 g of the drink according to the preparation method asdescribed in Example 24. The product was sterilized at 115° C. for 17minutes. The product of the present invention and a control wereprepared as described in Example 25.

According to the sensory evaluation of the thus-obtained products, theproduct of the present invention had flow properties well balanced withthe viscosity due to the cocoa. The product of the present invention wasevaluated as having good sensory flow properties including thickness,aftertaste and feeling upon passage through one's throat, and being moreexcellent than the control. The sensory flow properties were stablymaintained for a long time as observed in Example 25. As compared withthe control, the mild feeling on the tongue due to the cocoa in theproduct of the present invention was increased.

A 200-ml pouch with spout instead of a can was filled with 180 g of thedrink as described in Example 24. The product was sterilized at 85° C.for 10 minutes and treated as described above for a canned product. Thesensory evaluation and stability were similar to those observed for thecanned product.

Example 8

A drink with mugwort flavor and taste containing a liquid agar andhaving improved fluidity was prepared. TABLE 37 Drink with mugwortflavor and taste containing liquid agar and having improved fluidityMaterial Content Mugwort flavor (%) 0.5 Ultra Agar AX-30 (%) 0.3Grapefruit juice (%) 1.0 Sugar (%) 6.6 Sodium citrate (%) 0.05 Vitamin C(%) 0.08 Flavor (%) 0.1 Clouding agent 0.1 pH 4.0 Brix 7.4 Acidity (%)(corresponding citric acid) 0.14 Viscosity (cps) 95

The materials as shown in Table 37 were used to produce a canned productcontaining 190 g of the drink according to the preparation method asdescribed in Example 24. The product was sterilized at 115° C. for 17minutes. The product of the present invention and a control wereprepared as described in Example 25.

According to the sensory evaluation of the thus-obtained products, theproduct of the present invention was evaluated as having reduced roughtexture due to mugwort and mugwort smell being made mild as comparedwith the control. Since much flavor was emitted in one's mouth, theflavor in the mouth was felt to be enriched. Thus, it was demonstratedthat the product of the present invention was excellent in that therough texture due to the material was reduced, and much flavor wasretained and emitted in one's mouth as compared with the control.Furthermore, the product of the present invention was evaluated ashaving good sensory flow properties including thickness, aftertaste andfeeling upon passage through one's throat, and being more excellent thanthe control. The sensory flow properties were stably maintained for along time as observed in Example 24.

A 200-ml pouch with spout instead of a can was filled with 180 g of thedrink as described in Example 24. The product was sterilized at 85° C.for 10 minutes and treated as described above for a canned product. Thesensory evaluation and stability were similar to those observed for thecanned product.

Example 9

A drink with powdered green tea flavor and taste containing a liquidagar and having improved fluidity was prepared. TABLE 38 Drink withpowdered green tea flavor and taste containing liquid agar and havingimproved fluidity Material Content Green tea powder (%) 0.5 Ultra AgarAX-30 (%) 0.3 Grapefruit juice (%) 1.0 Sugar (%) 6.6 Sodium citrate (%)0.05 Vitamin C (%) 0.08 Clouding agent 0.1 pH 4.0 Brix 7.4 Acidity (%)(corresponding citric acid) 0.13 Viscosity (cps) 90

The materials as shown in Table 38 were used to produce a canned productcontaining 190 g of the drink according to the preparation method asdescribed in Example 24. The product was sterilized at 115° C. for 17minutes. The product of the present invention and a control wereprepared as described in Example 25.

According to the sensory evaluation of the thus-obtained products, theproduct of the present invention was evaluated as having reduced powderytexture due to powdered green tea and bitter taste of tea being mademild as compared with the control. Since much powdered green tea flavorwas emitted in one's mouth, the flavor in the mouth was felt to beenriched. Thus, it was demonstrated that the product of the presentinvention was excellent in that the powdery feeling due to the materialwas reduced, and much flavor was retained and emitted in one's mouth ascompared with the control. Furthermore, the product of the presentinvention was evaluated as having good sensory flow properties includingthickness, aftertaste and feeling upon passage through one's throat, andbeing more excellent than the control. The sensory flow properties werestably maintained for a long time as observed in Example 24.

A 200-ml pouch with spout instead of a can was filled with 180 g of thedrink as described in Example 24. The product was sterilized at 85° C.for 10 minutes and treated as described above for a canned product. Thesensory evaluation and stability were similar to those observed for thecanned product.

INDUSTRIAL APPLICABILITY

The agarobiose and/or the agarobiose-containing composition obtainedaccording to the present invention as a food material contains lessby-products and has a higher purity than that obtained according to adecomposition method using a liquid acid. The equipment is not corrodedin the production method. The production control and purification of theproduct are easy.

The food, drink or seasoning containing agarobiose and/or anagarobiose-containing composition of the present invention is veryuseful and novel for the following reasons. The inherent physicalproperties of the food, drink or seasoning are not spoiled. Thestimulative taste is abirritated and/or the amplitude of the sweet tasteis enhanced. The texture, aftertaste, and maturity and balance of thetaste are improved. The physical properties that result in good texturecan be retained.

The present invention provides a formulation for abirritating astimulative taste and a formulation for enhancing amplitude of a sweettaste. These formulations are useful as food additives for theproduction of various food, drinks or seasonings. The present inventionalso provides a method for abirritating a stimulative taste and a methodfor enhancing amplitude of a sweet taste in which the formulations areused. These methods can be used to produce a food, drink or seasoninghaving a novel taste.

Furthermore, a novel drink containing a liquid agar is obtainedaccording to the present invention. The drinks have the followingproperties. It has excellent sensory flow properties including thicktexture, little aftertaste and a good feeling upon passage through one'sthroat. Its fluidity is improved. The rough or powdery texture due tothe added materials is reduced. It has an excellent ability to emitflavor in one's mouth. In addition, the stabilization of quality can beachieved because the sensory properties are retained for over time.Thus, the present invention provides a highly useful drink containing aliquid agar and a method for producing the drink.

1. A drink containing a liquid agar and having improved fluidity,wherein the liquid agar is produced by a process comprising dissolving araw material agar and changing the temperature of the resulting solutionacross the solidifying point temperature of the agar while forciblystirring.
 2. The drink containing a liquid agar and having improvedfluidity according to claim 1, which has thick texture and leaves littleaftertaste.
 3. The drink containing a liquid agar and having improvedfluidity according to claim 1, wherein the solidifying point temperatureis 35 to 45° C.
 4. The drink containing a liquid agar and havingimproved fluidity according to claim 1, wherein the concentration of theraw material agar in the drink containing a liquid agar is 0.01 to 1.0%(w/v).
 5. The drink containing a liquid agar and having improvedfluidity according to claim 3, wherein the concentration of the rawmaterial agar in the drink containing a liquid agar is 0.01 to 1.0%(w/v).
 6. The drink containing a liquid agar and having improvedfluidity according to claim 5, which has viscosity of 5 to 300 cps. 7.The drink containing a liquid agar and having improved fluidityaccording to claim 4, which has viscosity of 5 to 300 cps.
 8. The drinkcontaining a liquid agar and having improved fluidity according to claim3, which has viscosity of 5 to 300 cps.
 9. The drink containing a liquidagar and having improved fluidity according to claim 1, which hasviscosity of 5 to 300 cps.
 10. A method for producing a drink containinga liquid agar and having improved fluidity, the method comprisingdissolving a raw material agar and changing the temperature of theresulting solution across the solidifying point temperature of the agarwhile forcibly stirring to obtain a liquid agar.
 11. The methodaccording to claim 10, wherein the drink containing a liquid agar andhaving improved fluidity has thick texture and leaves little aftertaste.12. The method according to claim 10, wherein the solidifying pointtemperature is 35 to 45° C.
 13. The method according to claim 12,wherein the concentration of the raw material agar in the drinkcontaining a liquid agar is 0.01 to 1.0% (w/v).
 14. The method accordingto claim 10, wherein the concentration of the raw material agar in thedrink containing a liquid agar is 0.01 to 1.0% (w/v).
 15. The methodaccording to claim 14, wherein the drink containing a liquid agar hasviscosity of 5 to 300 cps.
 16. The method according to claim 13, whereinthe drink containing a liquid agar has viscosity of 5 to 300 cps. 17.The method according to claim 12, wherein the drink containing a liquidagar has viscosity of 5 to 300 cps.
 18. The method according to claim10, wherein the drink containing a liquid agar has viscosity of 5 to 300cps.